Hatch Chile & Jack Recipe

Roast and prepare chiles (if not using pre-roasted)

Preheat a gas burner or broiler. Char whole Hatch chiles on all sides until blackened and blistered (about 8–10 minutes total), turning with tongs. Transfer to a bowl and cover with plastic wrap or a tight lid for 10–15 minutes to steam—this loosens the skins. Peel the skins, remove stems and seeds, and chop enough to measure 1 1/2 cups.

Soften base

In a medium bowl, beat the softened cream cheese with a rubber spatula or electric mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined and creamy.

Build flavor

Fold the chopped roasted Hatch chiles, shredded Monterey Jack (reserve 1/2 cup for topping), diced yellow onion, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper into the cream cheese mixture. Stir until evenly distributed. Add lime juice and chopped cilantro (if using) and mix again.

Adjust seasoning & texture

Taste and adjust salt, pepper, or lime. If dip seems too thick, thin with 1–2 tablespoons of milk or additional sour cream until desired consistency.

Bake (optional) or serve chilled

For a warm melty dip: Preheat oven to 375°F (190°C). Transfer the mixture to a small oven-safe baking dish (about 1 to 1.5 quart). Sprinkle the reserved 1/2 cup shredded jack evenly on top. Bake until bubbly and golden at the edges, about 15–20 minutes. For a no-bake chilled version: cover and chill at least 30 minutes for flavors to meld; top with reserved cheese and serve cold or at room temperature.

Remove baked dip from oven and let rest 5 minutes. Garnish with extra shredded jack or chopped scallions and a few cilantro leaves if desired. Serve warm with tortilla chips or warm flour tortillas. For chilled dip, bring to room temperature 10–15 minutes before serving for best flavor.